Recipe Instructions:
Ingredients
1 can coconut cream (13.66-oz.) 4 medium-sized ripe Hass avocados, chopped 1/4 cup unsweetened chocolate almond milk 6 tablespoons unsweetened cocoa 1/4 cup pure maple syrup 3 tablespoons unsulfured molasses 1/2 teaspoon fine sea salt 1/2 teaspoon vanilla extract 3 tablespoons peanut butter powder (such as PB2) 1/2 cup chopped roasted, salted peanuts 1/4 teaspoon flaky sea salt (such as Maldon)
How to Make It
Step 1
Place can of coconut cream in refrigerator, and chill at least 1 hour.
Step 2
Place avocados and milk in a food processor. Process until smooth, about 30 seconds, scraping down sides as needed. Add cocoa, maple syrup, molasses, fine salt, and vanilla; process until smooth, about 10 seconds. Pour into a bowl, and place plastic wrap directly on surface to prevent a film from forming. Chill at least 1 hour before serving.
Step 3
When ready to serve, spoon off separated chilled coconut cream (thicker layer that forms on coconut milk); place coconut cream in a medium bowl, and reserve coconut milk for another use. Add peanut butter powder to coconut cream, and beat with an electric mixer at medium-high speed until resembling whipped cream, about 1 minute.
Step 4
Divide avocado pudding among serving bowls. Dollop each with 1 tablespoon whipped coconut cream; sprinkle with peanuts and flaky salt. Serve immediately.
